Braised stuffed potatoes

Name: Braised stuffed potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 large potatoes (about 250 g each); 1 can(s) (580 ml) Sauerkraut; 1 medium onion; 1 TABLESPOON Oil; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml; 250 g of extractable weight) Apricots; 2 (150 g) Cup of sour cream; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Marjoram

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 large potatoes (about 250 g each)
1 can(s) (580 ml) Sauerkraut
1 medium onion
1 TABLESPOON Oil
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml; 250 g of extractable weight) Apricots
2 (150 g) Cup of sour cream
7-10 Tbsp Sweet peppers
7-10 Tbsp Marjoram

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime drain the sauerkraut. Peel onion and cut into fine strips. Heat the oil in a pot and sauté the onion. Add sauerkraut, deglaze with stock and stew covered for about 20 minutes. Season with salt and pepper. Drain and halve the apricots.
2
Drain potatoes, rinse and peel. Scoop out some of the potatoes with a teaspoon. Mix sauerkraut with apricots and fill the potatoes with it. Put the potatoes in a roaster. Put the rest of the sauerkraut and apricots with the potato pieces in the roaster and spread about 2/3 of the sour cream on top. Braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Spread the rest of the sour cream as a blob on the potatoes, dust with paprika and serve garnished with marjoram